Tag Archives: green chile

Spicy Black Bean Burgers

I’ve always loved cookbooks, something I get from my Mom.  Becoming vegan was not only a lifestyle change, it was the perfect reason to collect a few more cookbooks!  One of them, Veganomicon, was recommended by a vegan friend for both “the great recipes and the snarky commentary.”  An unbeatable combo, indeed.

veganomicon

The other day, my neighbor told me how she wanted to make a summery meal and decided on black bean burgers.  She made her beans from dried, cooked in a crock pot with veggies and mashed them all together with some flour and voila, yummy vegan burgers that held together and were, well, burger-y!  Being a last minute sort of person, and a person who occasionally shares recipes and therefore needs specific measurements, I went looking for a similar-sounding recipe that started with canned beans.  Veganomicon to the rescue!  I stayed fairly true to the recipe, just changing out gluten-y parts for gluten-free.

yum1

ingredients

  • 2 cups cooked or 1 (15-oz) can black beans, drained
  • 1 cup chick pea/garbanzo flour
  • 1 tsp chile powder (I used ground chipotle chile powder–smoky, hot, wonderful!)
  • 1/2 tsp cumin
  • 1/4 cup water
  • 1 TBSP tomato paste (or ketchup)
  • 1/4 cup finely chopped cilantro (optional, but if you love cilantro, definitely put it in!)
  • 2 cloves garlic, finely minced or pressed
  • 1/2 small onion, grated using the large holes of a box grater
  • cooking spray
  • buns (I used whole wheat, use gluten-free buns to keep the completed burger gluten-free)
  • toppings of your choice–black beans always remind me of Mexican food, so that’s the direction I went: whole green chiles, avocado, red onion, tomato, lettuce.  Think burrito on a bun.  🙂

Drain and mash the beans in a bowl with a fork or potato masher until mostly smooshed with a few half-beans left.

mash beans

Put all the other ingredients into the bowl, mixing with a fork, and then kneading with your hands until uniformly mixed.  Add a bit more chick pea flour if the mixture is unbearably sticky.  A little sticky is OK.

add everything

Divide into six equal pieces and roll each into a ball.  Place the balls onto parchment or wax paper and flatten with the palm of your hand.

divide into 6

flatten into patties

Spray a large fry pan with cooking spray and pre-heat over medium heat.  The patties will want to stick to the paper–rip the paper around each patty and use the paper to transfer them to the pan.  Cook 3 patties at a time, 5 minutes each side.  Patties should be very firm when cooked.

cook 3 at a time

Slather a warmed or toasted bun with the spread of your choice and dress your burger with however many fun condiments you wish.  OMG sooooo yummy!

yum2

The recipe says these burgers freeze well once cooked:  pack them in a resealable plastic bag with waxed paper between each patty.  Reheat in a 350F oven for 25-30 minutes.  (I’m gonna try microwaving them like pre-packaged frozen veggie burgers.)   Bring on the summer BBQ meals!  Let’s have another look at this uh-maze-ingly yummy burger…

yum3

This recipe is soooo yummy, I marked up the page with 5 stars and the small changes I made.  Do you make notes in the margins of your recipe books?

notes

1 Comment

Filed under dairy-free, dinner, Gluten-free, lunch, Potluck, recipe, Vegetarian

Green Chile and Cheese Strata

The grocery store I shop most often has a couple of clearance areas.  One has dented cannned goods and seasonal leftovers, the other has baked goods nearing their expiration date.  I just can’t resist half-price artisan breads; so wonderful to have them on hand for soups and such.  Sometimes this results in leftover partial loaves, which are perfect for yummy breakfast stratas!

Stratas are super easy to make and are super flexible ingredient-wise, but must be put together the night before you plan to serve them.

For an 8×8 strata:

  • approximately 1/2 loaf leftover bread 
  • 1/4 cup finely chopped onion
  • 1 can chopped green chiles (I’d use two cans if you don’t use pepper jack cheese.) 
  • 5 eggs
  • 1 1/2 cups half and half
  • 2 cups shredded cheese (I used pepper jack–yum!)

Start by thinly slicing the bread.

Layer half of the bread, tearing it to fill in holes, in a buttered 8×8 pan.

Saute the onions in a bit of oil until translucent.

Stir in green chiles.

Spread half of the green chile mixture over the bread.

Next, spread half of the shredded cheese.

Follow with another bread layer, then chiles, then cheese.

Whisk together eggs and half and half.  Pour over the layers as evenly as possible.

Cover with plastic wrap.  The wrap needs to touch the surface of the strata.

Place another 8×8 pan on the plastic wrapped surface of the strata and weight with a couple cans of veggies or dried beans.  This allows the bread to become thoroughly saturated with the custard.  Refrigerate over night.

Preheat oven to 350F.  Bake strata 50-60 minutes, or until puffed, pulling away from the edges and golden.

Cut into squares and enjoy the melty, yummy wonderfulness.

Oh yeah.  The perfect breakfast bite. 

Stratas are great for overnight guests, great to take for a potluck brunch, and awesome left over.  Microwave cold pieces of baked strata for a quick breakfast the next day!

This slideshow requires JavaScript.

slideshow

Leave a comment

Filed under breakfast, recipe, Vegetarian